Beef Chili & Super Moist Cornbread – Crock-Pot® Multimeal Multicooker

Beef chili is simmered with a blend of spices and packed with savory ingredients like beans and a rich tomato sauce. It’s hearty and will warm you from the inside out. Served with a side of super fluffy and moist cornbread! Made together, at the same time, in my NEW Crock-Pot® Multimeal Multicooker!

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Disclosure: This post is a sponsored post on behalf of Crock-Pot® Brand. As always, all opinions are my own.

Ingredient Notes

• Ground Meat: Lean ground beef, turkey, or even plant-based options work well. I’m using lean ground beef so this will allow me to skip the step of having to drain the fat from the beef once it’s cooked.
• Vegetables: Bell peppers, onions, and garlic add depth and nutrition to this hearty chili.
• Tomatoes: Crushed tomatoes provide a rich, savory base. Tomato paste is added to enhance the depth of this savory base.
• Beans: Kidney beans are a classic for me in beef chili, but feel free to use black beans or pinto beans based on your preference.
• Beef Broth: Beef broth is the choice of liquid used. I’m using 1 cup of beef broth to get the chili to my preferred consistency level. Feel free to add more broth to get it more soupy or less to attain a more chunky chili. You can always stir in more broth at the end to your preferred desire.
• Spices: Chili powder, cumin, paprika, and oregano create that signature chili flavor. Adjust the spice level with cayenne pepper.
• Toppings: shredded cheese, sour cream, chopped green onions, diced red onion, fresh cilantro, jalapeño slices, lime wedges

FAQs

1. Can I use dried beans instead of canned? Soak the beans overnight and adjust the cooking time as needed. Dried beans may take just a little longer to cook.

2. Is it possible to make this chili vegetarian? Replace the meat with lentils or extra beans and consider adding additional diced vegetables for heartiness.

3. How long should I cook chili in a crockpot? Cooking on low for 6-8 hours or on high for 3-4 hours will yield the best results.

4. Can I freeze leftovers? Homemade chili freezes so well! Store it in airtight containers for up to three months. Reheat on the stove or in the microwave.

This Crock-Pot® MultiMeal is the dual-pot multicooker for creating two dishes simultaneously, using just one appliance. The revolutionary DualSync Technology smart timer lets you make two meals, with different cooking temperatures and methods, and have them both ready to eat at the same time.

With dual-pot temperature and cook functions (that including slow cook, sear/sauté, bake, rice/steam, and keep warm), this appliance may not ever leave my countertop! For this recipe, I brown the beef and veggies first and then slow cooked with the remaining chili ingredients it in the same pot. This saves me from cleaning up multiple pots/pans. It’s the ultimate one-pot appliance! This beautiful ‘Oat Milk’ color I’m using is linked here: Crock-Pot® MulitMeal Multicooker

Tips for Success

• Sauté Vegetables First: For a deeper flavor, don’t skip the part for sautéing the onions, garlic, and peppers.
• Adjust Seasoning: Taste your chili towards the end of cooking. You may want to add more spices or salt based on your preference.
• Let It Sit: Chili often tastes better the next day as the flavors have time to develop. If you can, make it ahead!

If you make this recipe, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Instagram, @fettysfoodblog with your creation.